Cashew Cheese Sauce is a delicious vegan staple, offering a creamy, dairy-free alternative that elevates countless dishes. This simple recipe is perfect for pasta, lasagna, pizza, or as a versatile spread and dip for fresh veggies.
For a nut-free option, check out nut-free nooch cheese sauce.
Cashew cheese sauce is such a favorite in our home that we make it regularly, and honestly, it never lasts long.
I love spreading it over warm tortillas, topping my chickpea flour pizza dough, scooping it onto multi-seed crackers, or serving it alongside crispy polenta fries for the ultimate snack. Its texture is silky and rich, with that irresistible cheesy flavor that's both comforting and delicious.
The best part? It's incredibly easy to make, great for meal prep, and somehow tastes even better the next day as the flavors deepen.
If you're in the mood for more homemade vegan cheese goodness, be sure to try my cashew mozzarella, non-dairy cheddar, and tofu ricotta, too.
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🥘Ingredients
- Raw cashews: Use raw, not roasted, and soak for at least 15 minutes for a creamy texture.
- Nutritional yeast: Use fresh flakes for a rich, cheesy flavor.
- Lemon juice: Brightens and balances the richness.
- Apple cider vinegar: Adds tangy depth and a subtle sharpness
- Mustard: Enhances the cheesy taste and adds a slight savory tang
- Spices & salt: Garlic, onion, turmeric, pepper, and salt create savory, warm, and well-seasoned notes.
- Water: Blends the sauce to a creamy consistency; adjust to taste for thick or pourable texture.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🔪How To Make Cashew Cheese Sauce
Soak the cashews: Place raw cashews in a bowl and cover with hot water. Let them soak for at least 15 minutes (or overnight for an extra creamy texture), then drain.
Combine ingredients: In a high-speed blender, add soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, mustard, spices, salt, and water.
Blend until smooth: Blend on high until the mixture is completely creamy and silky. Scrape down the sides as needed and adjust the water to achieve the desired consistency.
📋Variations
- Spicy cheese sauce: Add a pinch of smoked paprika, cayenne, or chili powder for a gentle kick.
- Herbed cheese sauce: Blend in fresh herbs like basil, parsley, or chives for a fresh, savory twist.
- Smoky cheese sauce: Stir in smoked paprika or liquid smoke for a deeper, savory taste.
💡Marinela's Tips
- Use a high-speed blender: A powerful blender ensures a completely smooth, lump-free sauce.
- Taste as you go: Adjust nutritional yeast, lemon, and salt to your taste.
❓Frequently Asked Questions (FAQ's)
It's best to use raw cashews because roasted cashews can change the flavor of the sauce.
Keep leftovers in a sealed jar or container in the fridge for up to 5 days. Re-blend or gently stir before serving for the smoothest texture.
🧀More Vegan Cheese Recipes
🍽Serving Suggestions
📖 Recipe
Vegan Cashew Cheese Sauce
Equipment
- 1 high speed blender
Ingredients
- 1 cup raw cashews soaked, drained
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric powder
- 1 pinch black pepper freshly gound
- ¾-1 teaspoon salt
- ⅓ cup water
Instructions
- Cover raw cashews with hot water for at least 15 minutes or overnight, then drain
- Add all ingredients to a high-speed blender.
- Blend on high until creamy and silky, scraping down the sides as needed. Adjust water to desired consistency.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days. The flavors improve after sitting overnight.
- Consistency: Add more water or plant-based milk for a pourable sauce, less for a thick spread or dip.
Nutrition
If you try this cashew cheese sauce, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Rene says
This is delicious! I can't eat vegan cheese because of all the saturated fat, so I'm always looking for a way to get that "cheese" taste in dishes. I made this as written, it's nice and thick, and put a couple spoonfuls on a veggie-loaded gluten free pasta skillet meal. My husband and I really enjoyed the cheese taste, and I will definitely make this again when I know what I'm cooking could use some cheese. Thanks for the great recipe!
Marinela Malcheva says
Thank you, Rene! Your feedback means a lot. So glad the cashew cheese sauce hit the spot.